Exploring the Art of Cooking with Pine Needles: A Mouthwatering simple Broiled Scallops Recipe - Koji cooks

BROILED SCALLOPS ON PINE NEEDLES WITH JASMINE RICE

Using pine needles in cooking is a Japanese technique. Here in Maine, where pine trees are abundant, I frequently cook on a bed of pine needles and stones. In this instance, I am utilizing them for presentation and to stabilize the scallop shells on the plate. Serve with jasmine rice, recipe follows.

SCALLOPS ON PINE NEEDLES - Recipe (serves 4)

4 scallop shells or ramekins

4 small pine branches

16 jumbo sea scallops

4 tablespoons unsalted butter

2 teaspoons grated fresh ginger - optional

2 teaspoons minced garlic

1 thinly sliced lemon.

4 teaspoons brandy

2 tablespoons chopped Italian parsley

4 tablespoons seasoned panko

a sprinkle of sea salt and cracked black pepper.

METHOD

Arrange 4 scallops in each of four shells, then top 1 tablespoon of butter, a pinch of ginger, 1/2 teaspoon of garlic, a lemon slice, a teaspoon of brandy, a liberal amount of parsley, a tablespoon of panko, and season with salt and pepper. Preheat your broiler with the rack 4"-6" down. Cook until the scallops are just done (approximately 7-10 minutes) and the panko turns golden brown. Serve with Jasmine rice - recipe is provided below.

JASMINE RICE - Recipe (makes 3 cups)

1 cup jasmine rice, rinsed and drained

1-1/4 cups of water

METHOD

A rice cooker, an essential kitchen appliance, is quite affordable. Simply put the rice and water into the rice cooker, switch it on, and let it work its magic!

PRINT RECIPE